Staub Enameled Cast Iron Essential French Oven

Summary

Distinguished by sloping, tapered sides best suited for stirring, this pan is ideal for creamy risotto. You'll also love it for slow-simmering soups, stews and tagines as well as French classics like coq au vin. With the depth of a sauté pan and the curved sides of a skillet, this essential pan is a kitchen mainstay.

• Heavyweight enameled cast iron transfers and retains heat evenly.
• Multicoat enameling creates glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
• Resistant to rust, chips and cracks, the durable coating requires no additional seasoning.
• Domed Chistera lid features spikes that promote self-basting to keep food moist and is topped with a nickel-plated brass knob.
• Ideal for use on all cooktops, including induction.
• Dishwasher safe.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

Dimensions & More Info

• 3 3/4-Qt. French Oven: 9 3/4" diam., 4" high (6" high with lid); 9 lb. 8 oz. with lid.
• 5-Qt. French Oven: 10" diam., 4 1/2" high (6 1/2" high with lid); 11 lb. 11 oz. with lid.
• Made in France.

Additional Information

• Specially formulated black matte interior enamel of each piece contains traces of quartz, giving it additional heat retention and a rougher surface resulting in better browning.
• Extra-heavy lid seals in moisture for tender, flavorful results.
• Lid knob is made of nickel-plated brass.

Use & Care

Use

• Ideal for use on all cooktops, including induction.
• For best results, use low to medium heat.
• When using high heat, bring pan slowly to high temperature.
• Oven and broiler safe to 500°F.
• Use plastic, wood and nylon utensils only; metal utensils may damage enamel.
• Enamel may chip or crack if banged against hard surface.
• Handles and knob can become very hot. Always use oven mitts or potholders when handling.

Care

• Allow pan to cool before cleaning.
• Dishwasher safe.
• Avoid using steel wool, steel scouring pads, harsh detergents, bleach and abrasive cleaners.
• To remove stubborn food residue, soak for a few minutes in hot, soapy water.
• Dry thoroughly before storing.